nige
Regular.
- Joined
- Nov 23, 2019
- Messages
- 415
- Reaction score
- 78
OK I didn't know what to call this but started as a euro larger pimped to 1060 og, this fermented down to 1010 and I decided to add 500g medium Dme and candi syrup that would take it to 10.5% if at 1000,repitched with belgian M41 yeast and hoped things would end around 1020 but it's still a bubble every few minute or so and back to 1010, not what I wanted as this will be too dry and thin, this is 4wks on, any help should I just leave it, add a load of maltodextrin or lactose later.
Thanks
Thanks